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Chocolate Pound Cake

Chocolate Pound Cake

Chocolate Pound Cake is a decadent and indulgent dessert that is perfect for any occasion. With its rich cocoa flavor and moist, dense texture, this cake is sure to satisfy your chocolate cravings and impress your guests. Whether enjoyed on its own or served with a dollop of whipped cream or a scoop of ice cream, Chocolate Pound Cake is a delightful treat that will have everyone coming back for seconds.

Why Try Chocolate Pound Cake?

If you’re a fan of chocolate desserts, Chocolate Pound Cake is a must-try recipe. Unlike traditional pound cakes, which are made with equal parts butter, sugar, eggs, and flour, this chocolate version adds cocoa powder and instant coffee for an extra-rich and flavorful twist. The result is a moist and tender cake that is perfect for serving at parties, potlucks, or as a special treat for yourself and your loved ones.

Ingredients Summary

  • Butter
  • White sugar
  • Eggs
  • Vanilla extract
  • Instant coffee granules
  • Hot water
  • Buttermilk
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C) and grease and flour a 10-inch Bundt pan.
  2. Mix together the flour, cocoa powder, baking powder, and salt in a bowl and set aside.
  3. In a large bowl, cream together the softened butter and white sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate adding the flour mixture and the dissolved coffee mixed with buttermilk, beating until well combined after each addition.
  6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 20 minutes, then carefully turn it out onto a wire rack to cool completely.

Serving Suggestions

Serve slices of Chocolate Pound Cake on their own for a simple yet satisfying dessert, or dress them up with a drizzle of chocolate ganache or a sprinkle of powdered sugar for an elegant finishing touch. Pair the cake with a cup of hot coffee or a glass of cold milk for the perfect indulgence any time of day.

Storage Information

Store any leftover Chocolate Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices of cake for longer storage; simply wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw slices overnight in the refrigerator before serving.

Techniques and Tips

  • Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth and fluffy texture.
  • Dissolve the instant coffee granules in hot water to enhance the chocolate flavor of the cake without adding a strong coffee taste.
  • Be careful not to overmix the batter once the flour is added to prevent the cake from becoming tough or dense.

Variation

Feel free to customize Chocolate Pound Cake to suit your taste preferences by adding chopped nuts, chocolate chips, or shredded coconut to the batter before baking. You can also experiment with different types of cocoa powder, such as Dutch-processed or dark cocoa powder, for a richer chocolate flavor.

FAQs about Chocolate Pound Cake

Q: Can I use brewed coffee instead of instant coffee granules? A: Yes, you can use brewed coffee instead of instant coffee granules if you prefer. Just make sure to let the coffee cool to room temperature before adding it to the batter.

Q: Can I bake this cake in a different type of pan? A: Yes, you can bake Chocolate Pound Cake in a different type of pan, such as a loaf pan or round cake pans. Just adjust the baking time accordingly and keep an eye on the cake to ensure it doesn’t overbake.

Chocolate Pound Cake

Chocolate Pound Cake

Indulge in the rich, decadent flavor of chocolate pound cake with this irresistible recipe. Made with butter, sugar, eggs, cocoa powder, and a hint of coffee
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Course: Dessert
Cuisine: American
Keyword: Chocolate cake, Pound cake
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12

Equipment

- 10-inch Bundt pan
Large Bowl
Wire Rack

Ingredients

  • 1 1/2 cups butter softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Instructions

  • Preheat your oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Stir in the vanilla extract and the dissolved instant coffee granules.
  • Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix.
  • Pour the batter into the prepared Bundt pan, spreading it evenly.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, slice and serve your delicious chocolate pound cake!

Notes

For an extra chocolatey touch, sprinkle chocolate chips or chopped nuts over the batter before baking. Serve slices of this delicious cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat.

Written by Belkys mieles

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